Creamy Crab Chowder

by Gunny

1 (6 to 8 oz.) pkg. frozen crab
4 strips of bacon diced
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups diced potatoes
2 cups water
1 tsp. salt
1/8 tsp pepper
1/4 tsp thyme
1 (16 oz.) can cream style corn
2 cups milk
1 (15 oz.) can evaporated milk
2 tbsp. butter
2 tbsp. flour

Drain and slice crab. Fry bacon, and onion, green pepper, and garlic and saute lightly. Add potatoes, water, and season-ings. Cover and simmer 15 to 20 minutes or until potatoes are tender. Add crab, corn, milk, and evaporated milk. Heat slowly to simmer. Combine flour and butter, stir into chowder and heat gently to thicken. Garnish with parsley.

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